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Vegetables stuffed with meat

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients (serves 4):


Remove tomato flesh, put to one side.
Sprinkle the insides of the tomatoes with salt, then turn on their sides and leave to dry out.
Do the same with the courgettes.
Do the same with the onions, keep inner rings to one side, then blanch for 2 to 3 minutes.

The stuffing:
Chop the onion, saute gently.
Add sausage meat and garlic.
Season, leave to cook over a low heat for about 15 minutes.

To stuff tomatoes and onions:
Take two thirds of the stuffing, add chopped tomato flesh, mix with half of the breadcrumbs and parsley.
Stuff tomatos and courgettes.

To stuff courgettes:
Take remaining stuffing, chop courgette flesh and add.
Stuff vegetables.

Arrange in a large oven dish, sprinkle with breadcrumbs, and drizzle with olive oil.
Bake for half an hour at 200°C (400°F).
Can be served hot or cold.
Advice: Try doing the same with aubergines and peppers.
Great with pototo dishes.

Recommended wines:
Light reds: Saumur Champigny, Maçon
Roses: Bandol, Tavel
Whites: St Véran

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